Cinnamon rolls (pat knox)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Milk |
| ½ | cup | + 3 Tbsp sugar |
| 1¼ | teaspoon | Salt |
| 6 | tablespoons | Shortening |
| Melted butter or margarine | ||
| ⅔ | cup | Warm water |
| 3 | Cakes yeast | |
| 3 | Eggs, beaten | |
| 3 | cups | Sifted flour |
| 3 | cups | Sifted flour (yes, another 3 cups) |
| ¾ | cup | Brown sugar |
| ½ | cup | Raisins |
| 1½ | teaspoon | Cinnamon |
Directions
Powdered sugar Coffee
Scald milk, add ½ c sugar, salt and shortening. Cool to lukewarm.
In another bowl, place warm water, 3 Tbsp sugar, and yeast. Let yeast dissolve. In mixer bowl put milk mixture and yeast mixture along with the eggs and 3 c flour. Beat at high speed for a few minutes.
Turn mixer to low and add last 3 c flour. Put into a floured bowl and knead. Put into a greased bowl and let rise for 1 hour.
Punch down. Divide in ½. Roll out each ½ into a rectangle abour ¼ inch thick. Brush with melted butter. Mix brown sugar, raisins and cinnamon. Sprinkle onto dough. Roll as for jelly-roll. Cut into 1 inch slices. Put in greased pans. Cover and let rise for 30 minutes.
Bake at 400 degrees until good and browned (15 to 20 minutes). Watch carefully.
Ice with mixture of confectioner's sugar and coffee.
Yield two dozen